Just as it says on the tin, this is a knife made to slice bread. It’s a bakers friend, and is also used for cakes, loves and pies. The serrations rips through the hard crust and slice the tender bread within. There are different types of serrations for different jobs. Re-sharpening serrated knives is tricky and I’ve never really gotten one back to its initial glory. It is worth mention, though, that serrated knives dull much slower than straight-edge knives, because the blade doesn’t make as much contact with the cutting board. Only the tips of the teeth make contact with the wood and the sharp edges between only cut food, keeping your blade sharp much longer.

The Suisin Inox range is renowned for its balance of durability, sharpness, and ease of maintenance, making it an excellent choice for both professional chefs and home cooks. These knives are crafted from INOX stainless steel, a high-quality, rust-resistant alloy that offers excellent edge retention while being easier to sharpen than many other stainless steels. The blades are precision-forged to provide a keen, long-lasting edge, ensuring smooth and effortless cutting performance.

Weight: 133g

Handle Material: Western handle with pakka wood and metal rivets

Handle Length: 130mm (5.1")

Blade Length: 254mm (10")

Blade Depth: 29mm

Thickness at spine: 1.5mm

Thickness at tip: 0.5mm

Cutting Edge: Serrated

Blade Material: Stainless steel molybdenum vanadium

Hardness (Rockwell scale): 51 - 52